Classic Deviled Eggs – How to Make Deviled Eggs

This classic deviled egg recipe It's my grandmother Sisson's. My mom always made a plate of deviled eggs to serve as an appetizer for almost every holiday. The filling in these deviled eggs is sweet and creamy, just as I remember.

Deviled eggs are a healthy holiday snack

When the holidays roll around, many treats are loaded with sugar.

Deviled eggs are high in protein and are usually relatively low in carbohydrates.

Bring a plate of these easy deviled eggs to your next party. It will guarantee you a healthier snack.

How to Boil Eggs for Deviled Eggs

The number one tip I have for you is how to hard boil eggs for easy peeling.

This has probably been your biggest frustration if you've ever made deviled eggs. I'm here to solve it for you.

Easy peel eggs 101

1. Bring the water to a boil BEFORE adding the eggs!
2. Add the eggs to the boiling water using a spoon.
3. Prepare an ice bath.
4. Boil for 7-8 minutes.
5. Drain the water from the eggs and add the eggs to the ice bath.
6. Adding the eggs to the water after it has reached a boil helps them to separate from the shell more easily.

When you add eggs at the beginning, not only are they harder to cook until cooked through, but they're also more likely to stick to the shell.

I promise this method will make it easy for you to peel hard boiled eggs every time.

Ingredients for Deviled Eggs

• Hard-boiled eggs: Hard boil 12 eggs using the above method.
• Mayonnaise: I like Best Food mayonnaise for this recipe.
• Mustard: My grandmother always used French yellow mustard. Dijon mustard also works well in this recipe.
• White vinegar: Any light vinegar can be used for this recipe. Other vinegars I like are Champagne Vinegar or White Balsamic.
• White sugar: In this recipe you can use plain white sugar or even granulated sugar.
• Paprika: A sprinkle of paprika adds wonderful color to these simple deviled eggs.

How to make classic deviled eggs

1. Boil the eggs: Peel them and cut them in half when they are cold.
2. Prepare the filling: Mix together egg yolk, vinegar, sugar, salt, mayonnaise and mustard. Mash the filling with a fork until you obtain a smooth mixture. You can also use a hand mixer to combine the filling.
3. Fill the eggs: Use a spoon to fill the egg white halves.
4. Sprinkle with paprika

More of my favorite deviled egg recipes

Classic deviled eggs

Cooking modePrevents the screen from going dark

These deviled eggs are classic picnic style deviled eggs. They are sweet and spicy with a sprinkle of sweet paprika. My grandmother Sisson always made deviled eggs this way. Unpretentious and super tasty.

Preparation time 20 minutes min

Time to cook 10 minutes min

Total time 30 minutes min

Course Aperitif

Kitchen American

Portions 24

Calories 59 kcal

• Boil a dozen eggs.

• Cool, peel and cut in half.

• Reserve the egg yolks in a medium bowl.

• Beat the egg yolks, add the remaining ingredients. My grandmother always used just a fork to do this. Mix until smooth.

• Use a spoon to fill the eggs with the filling. You can use a piping bag for this step if you want them to look fancier.

• Optional: sprinkle with paprika.

• Serve cold.

Sign in to add your private notes

Serving: 1deviled eggCalories: 59kcalCarbohydrates: 1GProtein: 3GFat: 4GSaturated fats: 1GCholesterol: 94mgSodium: 52mgSugar: 1GSoccer: 13mgIron: 0.3mg

Keyword appetizer, Easter, eggs